These pancakes are a classic comfort food, and with good reason: The combination of grilled carbs mixed with vegetables and an assortment of toppings delivers the perfect symphony of crunchy and creamy textures packed with sweet, spicy, and umami flavors. A basic recipe for okonomiyaki calls for a pancake batter with shredded cabbage and Kewpie mayonnaise, okonomiyaki sauce, nori flakes, pickled ginger, and bonito flakes on top.

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But okonomiyaki is infinitely customizable. Below, we take a spin on this classic dish, bypassing the flour pancake base to make it even simpler.

First it's vegetables... then it's okonomiyaki—and infinitely more delicious.
Photo by Emily Dryden

Choose your favorite seasonal vegetables, or use up those leftovers in the fridge, stock your pantry with a few staple Japanese toppings (or try making your own), and you’re set to riff on okonomiyaki anytime.

the base layer

Starchy vegetables work best, especially those that get crispy when cooked. Or make it a medley for a variety of textures!

This is inspiring. Enjoyed okonomiyaki in Japan this summer, just delicious. I've been making Heidi Swanson's version for years and take it in different directions based on what is in the fridge. It reminds me of healthy latkes so I often eat them with applesauce ce.